AMERICAN REGIONAL CUISINE

CUT 2314

This course is an exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (4 sch: 2 hr. lecture, 4 hr. lab) Prerequisites: Culinary Principles II (CUT 1124), Principles of Baking (CUT 1134), and Garde Manger (CUT 1513), or by permission of instructor.